20 Oreo Cookies
32 oz Cream Cheese; Softened
1 1/3 c Sugar
1 1/2 ts Vanilla Extract
2 ts Cornstarch
4 Eggs
1/2 c Whipping Cream
Trim 1/3 from each of 12 cookies, reserving trimmings. Stand cookies
rounded side up around side of buttered 9-Inch springform pan. Cut
remaining cookies into quarters. Combine with reserved trimmings in bowl
and set aside. Beat cream cheese in large mixer bowl at medium speed until
smooth. Beat in sugar, vanilla and cornstarch gradually, scraping side of
bowl frequently. Beat in eggs 1 one at a time. Stir in cream. Spread 1/4
of the batter in prepared springform pan. Layer cookies and remaining
batter 1/3 at a time in pan. Wrap bottom of pan with double layer of
heavy-duty foil. Place in larger baking pan; add 1 1/2 Inches of hot water
to larger pan. Bake at 350-Degrees F for One-Hour. Turn off oven; let
cheesecake remain in closed oven for One-Hour longer. Remove to wire rack
to cool completely. Place on serving plate; remove side of pan. Store in
refrigerator. Yields: 12 Servings.
Yields
1 Servings